A few weeks ago, I posted about using Wilton's Bake Even Strips, and how they work so well that I never even bother to bake without them... not even to take a comparison shot.
Well, I decided I should do it, even if I didn't want to. So, I took advantage of the fact that I was baking a cake for cake pops, so it didn't matter if it domed, and I baked one with the strip and one without.
Here's the photo comparison:
Neither of these cakes ended up with a big dome, but the one baked with the strip is still a little flatter than the other.
*Note: I'm not paid by anyone here. I'm just sharing what works for me. (Though I do teach Wilton Cake Decorating Classes.)